• Instruction:Use the medium heat to bring the stock 10 boil. Add lime leaves, galangal, fish sauce, lemon grass and shallots. Then the mushrooms and chili peppers (if used). Lei the stock simmer for at least 2 minutes or until fragrant. Add the shrimps and cook until the shrimps turn pink. opaque and firm. This should be done within a minute. Sel aside. Put 1 -2 teaspoons of lime juice and the chilli paste in a serving bowl; Pour the soup into the bowl. stir and garnish with cilantro leaves.